Recipe Image

Custard Doughnuts

  • Intermediate
  • 12
  • 15 min
Baking Success Or Baking Mess


For the dough
2-1/4 cups all-purpose flour
1 envelope Fleischmann's® Quick Rise Yeast
1/4 cup sugar
1/2 teaspoon salt
2/3 cup milk
2 tablespoons unsalted butter, cubed
1 egg, beaten
Filling: (Classic stirred Custard Recipe)
1/4 cup sugar
1 tablespoon Fleischmann's® Corn Starch
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon pure vanilla extract
1/4 cup butter, melted
1/4 cup caster or superfine sugar


Combine flour,

yeast, sugar and salt in a large mixing bowl, set aside. In a microwave safe bowl, add the milk and

butter, microwave on HIGH in 15 second increments until very warm, but not hot

to the touch (120° to 130°F, butter does not need to be completely melted). Add

the milk mixture and beaten egg into the dry ingredients, mix thoroughly with a

wooden spoon.

Knead onto a

lightly floured surface for 10 minutes (or use the dough hook attachment on

your mixer). Transfer dough to a lightly

greased mixing bowl, cover the bowl with a clean tea towel and leave to rise

until doubled in size – up to 2 hours depending on how warm your kitchen is.

To make the filling by combine sugar, corn starch and salt in a medium saucepan.

Gradually stir in milk until smooth. Add egg yolks. Stirring constantly, bring

to boil over medium heat and boil 1 minute. Stir in vanilla.

Once doubled in

size, turn dough out onto floured surface, gently knead 5 times to get air out.

Shape dough into a flat disc and cut into 12 even pieces (use a weigh scale if

you like). Individually knead each piece of dough, pinching sides together to

create a smooth ball. Place rough side

down on lightly greased baking sheet, evenly spaced for room to grow.

Cover the dough balls

with a clean tea towel and leave to proof until almost doubled in size. Preheat

your oven to 375°F, place a roasting pan full of boiling water on the base of

your oven.

Once doubled in

size, uncover and bake the doughnuts for 12-15 minutes until golden brown. Remove

from oven, let the doughnuts cool for a few minutes then brush with the melted

butter and roll in sugar. Fill a piping bag with custard, poke a hole in each

doughnut with a skewer, then squeeze custard into the hole.

Best served


Tip : You can make you own castor sugar by blending regular white

sugar in your blender!

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